Cookies are the perfect accompaniment to a cold glass of milk. Bake a batch this holiday season and share with family, neighbors or at a cookie swap. We promise they won’t last long.<...
- ½ cup butter, room temperature
- ½ cup molasses
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking powder
- 1½ teaspoons ground dried ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup gluten-free flour blend (tester used Pamela’s Artisan flour blend)
- 1 cup brown rice flour
- ½ cup turbinado sugar, optional
Yield: About 2½ dozen
In a medium bowl, cream the butter, molasses and brown sugar for 3–5 minutes. Add the eggs and beat again.
In a second bowl, mix the baking powder, ginger, cinnamon, cloves, salt and both flours. Add this to the wet ingredient mixture and blend well. Chill for 3–4 hours or overnight.
Preheat oven to 375°. Prepare a baking sheet with parchment paper. Use a cookie scoop or spoon to roll into 1½- to 2-inch balls and roll in turbinado sugar. Bake 6 at a time on prepared baking sheet (these do spread). Bake for 9–11 minutes. Allow to cool for 5 minutes on the pan, then move to cooling racks. Eat within 1–2 days or store in the freezer.